Description:
Ceviche is a beloved Peruvian seafood dish made with fresh fish, citrusy lime, and vibrant herbs. The dish is typically made with raw fish, which is “cooked” by marinating in lime juice, allowing it to absorb bold, tangy flavors. Often paired with onions, cilantro, and chilies, this dish is not only refreshing but packed with complex flavors. It’s a perfect appetizer for summer gatherings, parties, or a light lunch. This Peruvian ceviche recipe is quick, easy, and delivers the authentic taste of Peru in minutes.
Ceviche (Peruvian Seafood Dish) Recipe
Ingredients:
- 1 lb fresh firm white fish (like snapper, bass, or tilapia), cut into 1-inch cubes
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2-3 fresh serrano chilies or jalapeños, finely chopped (adjust to spice preference)
- 1/2 cup fresh lime juice (about 4-5 limes)
- 1/4 cup fresh orange juice (optional, for a touch of sweetness)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 small avocado, diced (optional, for garnish)
- Plantain chips or tortilla chips (optional, for serving)
Instructions:
1. Prepare the Fish:
- In a large mixing bowl, combine the fresh fish cubes with the lime juice, ensuring the fish is fully submerged.
- Stir in the salt and pepper to season. Cover the bowl with plastic wrap and refrigerate for 15-30 minutes. The lime juice will “cook” the fish.
2. Prepare the Vegetables:
- While the fish is marinating, slice the red onion thinly and chop the cilantro and chilies. If you want a milder ceviche, remove the seeds from the chilies.
3. Combine Ingredients:
- After the fish has marinated, add the red onion, cilantro, and chilies to the fish mixture. Stir gently to combine.
- Drizzle in the orange juice (optional) and olive oil for added flavor and richness. Taste and adjust the seasoning with more salt or pepper as needed.
4. Serve:
- Serve the ceviche immediately, garnished with avocado cubes if desired.
- Pair with plantain chips or tortilla chips for a crunchy contrast.
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